This. Bread. Is. Very. Good.
Honey-Whole Wheat Bread
from the back of a Gold Medal Whole Wheat Flour bag
2 packages regular active dry yeast
1/4 c warm water (105-115 degrees F)
1/2 c honey
1/4 c butter or margarine
3 t salt
2 1/2 c very warm water (120-130 degrees F)
4 1/2 c Gold Medal whole wheat flour
2 3/4 to 3 3/4 c Gold Medal all-purpose flour
In small bowl, dissolve yeast in warm water; set aside. in large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.
To cooled honey mixture, beat in 3 c of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 c whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 c of the all-purpose flour until dough pulls cleanly away from side of bowl.
Place dough on floured work surface. knead in remaining 1/2 to 1 c all-purpose flour; continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. let rise in warm place (80-85 degrees F) 30-45 minutes or until doubled in size.
Generously grease 2 (9×5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30-45 minutes or until doubled in size.
Heat oven to 375 degrees F. uncover dough; bake 30 minutes. Reduce oven temperature to 350; bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
Makes 2 loaves (16 slices each)
Veronica’s Notes: You can use whatever brand of flour you happen to have. Just don’t tell Gold Medal I told you that. :)
I used my usual quick method, as follows: substitute rapid acting yeast & omit the first 1/4 c water. Mix the yeast with the whole wheat flour. Combine the honey, butter, salt & water in a saucepan and heat until butter is melted. Cool until warm to the touch, then add to the flour & yeast mixture and mix according to directions. Skip the first rise and as soon as you’re done kneading, shape into loaves and place in pans to rise for 1 hour. Bake according to the recipe.
P.S. We got my car working and now just need a new microwave. Den has his surgery on Thursday and we now have the money for it.
I seriously am on the search for the perfect whole wheat bread recipe. I’m glad you posted this (although I’m sorry you’ve had such a bummer of a week!).
I haven’t tried enough to tell if this one is perfect, but I thought it was really really good. And I’m not surprised that you’re searching for a bread recipe–you’re a bread fiend, woman!
Sorry about the rough start to your week. I bet this bread worked wonders though! It looks like it came out perfect…there’s nothing quite as therapeutic as the smell of baking bread!